Squid Salad


  • 6 squid body cavities, prepared as
  • juice of ½ lemon
  • salt
  • freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, peeled and crushed
  • 4 spring onions, trimmed and sliced
  • 2 firm ripe tomatoes, peeled, deseeded and chopped
  • 12 black or green olives, pitted and halved
  • shredded basil or coriander leaves


Slice the squid into ¼ in / 0.5 cm. rings, and toss them in a little lemon juice, salt and pepper. Heat half the olive oil in a frying pan, add half the squid rings and stir-fry for about 5 minutes, lowering the heat after about 2 minutes. Transfer the squid to a bowl, keeping the cooking juices in the pan. Reheat it and cook the second batch of squid in the same way. When done, put in the bowl with the first batch. Mix the garlic, spring onions, tomatoes and olives with the squid, together with the rest of the olive oil and a little more lemon juice, to taste. Allow to stand for 30 minutes or so and then stir in the herbs before serving. This salad can be stretched by adding cooked pasta shapes and a little more olive oil and seasoning.